Barbecook Smoker

Barbecook Apple Smoke Chips

For the brine salt:

1 tbsp peppercorns

1 tbsp fennel seeds

1 tbsp juniper

10 tbsp coarse sea salt

8 tbsp sugar

half bottle of white wine

thyme

rosemary

water

Before you smoke, you need to cure the product in a salt mixture. You fortify the salt with spices of your choice. I rubbed the salmon with the last dash of my favourite whisky. This gives it an extra spicy flavour.

Preparation

Rub the salmon slices with the whisky.

Crush the juniper berries, fennel seeds and peppercorns in a mortar. Mix in the salt and sugar.

Brine the salmon slices in the herbal salt. Tip: I put the salmon and salt together in sealable freezer bags. Marinate for 3 to 4 hours in the refrigerator.

Take them out of the bags and rinse all the salt off with cold water. Pat dry, put on a plate or in a jar and leave to dry for one hour in the refrigerator.

Start the smoker. Warm it up. Fill the dish with thyme, rosemary, a dash of white wine and water. Place the salmon slices on the grill. Smoke them for ninety minutes at 60 to 80 degrees.

Remove from the smoker. Let them rest briefly and serve.

I’m a real fan of such a smoker. True, that brining and smoking is a bit of work. But it does have something. Just playing with the heat and the flavours with some friends around the Barbecook Smoker. And the salmon was really good. Even if I do say it myself.